GRADE 1 to 12 School CROSSING BAYABAS NATIONAL HIGH SCHOOL Grade Level 12

DAILY LESSON PLAN Teacher JENNIFER P. BALAIS Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates and Time NOVEMBER 14, 2019/ 7:25 AM-8:55 AM Quarter 3RD QUARTER

I .OBJECTIVES
A. Content Standard The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting
gateaux, tortes and cakes.
B. Performance Standard The learners demonstrate competencies in preparing and presenting gateaux, tortes and cakes.
C. Learning Competency:  Select required oven temperature to bake goods in accordance with desired characteristics, standard recipe
specifications and enterprise practices.
 Prepare sponges and cakes according to recipe specifications, techniques and conditions and desired
product characteristics. TLE_HEBP912TC-IIIa-f-7

At the end of the lesson, the learners must be able to:

D. Objectives  Identify required oven temperature and mixing methods for sponges and cakes.
 Express importance in knowing temperature requirement and mixing methods for sponges and cakes.
 Prepare sponges and cakes using a standardized recipe.

II. CONTENT
1. Main ingredients used for variety of sponge and cakes
2. Specific temperature used for different types of sponge and cakes *The facilitator reminded
the whole class of the House
3. Pre-heating the oven Rules ( Cleanliness, Early
4. Classification of the different types of sponge and cakes Attendance)
5. Mixing methods used for variety of sponge and cakes
6. Recipe specifications, techniques and conditions and desired product characteristics

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages Pages 77-86
4. Additional Materials from
Learning Resource (LR)portal
B. Other Learning Resource Slide Decks
IV. PROCEDURES

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 A.. Reviewing previous lesson or Teacher provides the objectives of the lesson and invokes prior knowledge. * The review was developed
by using the learners’ prior
presenting the new lesson
knowledge.
Ask these following questions to serve as a review from the previous topic.

1. Enumerate the different culinary terms related to sponge and cakes. Elaborate.
2. How to measure liquid and dry ingredients?
3. What is the correct yield/number of serving per cake shape and size?

B.. Establishing a purpose for the The teacher gives an overview of the topic by throwing questions related to the lesson.
* In this case, the teacher
lesson
uses questions to start the
Guide questions:
new lesson that will also
develops the critical
1. Have you already tried to bake your own cake? thinking skills of her
students by asking HOTS
2. Were you able to consider the exact temperature in baking? How about the mixing method? questions.

3. What do you think is the importance of knowing the temperature requirement and mixing methods for baking?

C.. Presenting examples/Instances of The teacher gives additional input.

the new lesson
D.. Discussing new concepts and The teacher discuss about: *The teacher integrates ICT
practicing new skills # 1 by using Slide Decks in
presenting the new
1. Main ingredients used for variety of sponge and cakes
concepts. As an addition,
2. Specific temperature used for different types of sponge and cakes more HOTS questions were
3. Pre-heating the oven asked this time to enhance
4. Classification of the different types of sponge and cakes the critical thinking skills
5. Mixing methods used for variety of sponge and cakes of the students.
6. Recipe specifications, techniques and conditions and desired product characteristics

E.. Discussing new concepts and The teacher gives additional input about the lesson presented. The teacher imparts new
practicing new skills # 2 knowledge to her students.

F. Developing mastery Quiz bee (Cooperative Work) The teacher manages

(leads to Formative Assessment) classroom structure to
engage learners,
1. The class will be divided into five (5) groups.
individually or in groups.
2. Students will be given 20 minutes to review the concepts within their groups.
3. The teacher will throw a question to the class.
4. Each group needs to give the correct answer to gain points.
5. Every correct answer is worth one (1) point.

G. Finding practical application of How do you assess our lesson for today? Is it important? Why or why not? Do you think it is useful in our day to day
concepts and skills in daily living activities? In what instance for example can we apply this lesson in our daily living?

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H.. Making generalizations and 1. What are the main ingredients used for variety of sponge and cakes?
abstractions about the lesson 2. What are the specific temperatures used for different types of sponge and cakes?
3. How to pre-heat the oven?
4. What are the different types of sponge and cakes?
5. Name the different mixing methods used for variety of sponge and cakes.
6. Name the different techniques use in preparing sponges and cakes.

I. Evaluating learning Laboratory Activity: Giving positive feedbacks

on learners output.

1. Divide the class into three (3).

2. Each group will prepare a chiffon cake.
3. The groups’ performance will be evaluated using the rubric below.

J. Additional activities for application or

remediation The teacher will now choose selected learners to present output.

I. REMARKS

II. REFLECTION
A. No. of learners who earned 80%
in the evaluation

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 B. No. of learners who require
additional activities for remediation
who scored below 80%
C. Did the remedial lessons work?
No. of learners who have caught up
with the lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. What innovation or localized
materials did I use/discover which I
wish to share with other teachers?

Prepared by: Checked by: Noted by:

JENNIFER P. BALAIS MELVIN B. TINIO SEGUNDINA C. RAMOS

SHS Teacher II SHS-Focal Person/HT-1 Principal IV

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